Tag Archives: cookies

These cookies came from me experimenting with cookie ‘sandwich’ biscuit recipes. I made a few patches of a range of varying flavor combinations where to list a few includes; peanut butter, almond, coconut, lime, butterscotch, caramel, Kahlua, chocolate…and the list goes on. The aim of making all the variations was to (a) have fun playing around with flavor pairings, but ultimately (b) I wanted to make up an epic recipe for a friends birthday to take to her gathering.

The best mix was peanut butter, chocolate and coconut with the addition of Kahlua to enhance and amplify the chocolate flavor, in which that it did!

This recipe you can say is not as out there as others I have made, BUT these cookies are pretty darn amazingly tasty.

Ingredients:

Biscuit:

160g butter

160g sugar

90g peanut butter

45ml Kahlua

150g plain flour

65g desiccated coconut

1/8 tsn salt

105g Oat bran

Filling:

300g dark chocolate

30ml cream

90g peanut butter

Extra:

60g desiccated coconut

Method:

Preheat the oven to 160c degrees and line a 30 x 30cm baking tray with baking paper.

Using electric beaters whisk the soft butter and sugar until creamy.

Add the peanut butter and Kahlua and beat until well combined.

Sift in the flour and add in the coconut, oats and salt. Stir to combine.

Wet hands and roll mix into 15g balls, placing on the tray with 5cm between each ball.

Once all balls are done use the back of a spoon to slightly flatten.

Bake in the oven for 12-14 minutes then place on a cooling rack until cooled.

Meanwhile, to make the filling place the chocolate with the cream in a bowl and microwave in 30 second intervals stirring in between until melted and smooth.

Set the chocolate aside in the fridge for 30 mins of until the chocolate is at a spreadable consistency (similar to peanut butter)

Spread each cooled biscuit on the baked side down with the chocolate mix.

On half the biscuits drop a small amount of peanut butter into the center of the biscuit on top of the ganache.

Sandwich the biscuits together.

Roll each of the biscuits on their side into the extra desiccated coconut and roll to cover all the chocolate filling until all biscuits are done.

Step 2

Step 4

Step 6

Step 7

Step 8

Step 13

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

What do you do when you have left over dates and banana? You get your bake on of course! Though this recipe is for biscuits I did have to flip a coin as to if I would create a cake or biscuits.

Two of my signature dishes are my Sticky Date Pudding with Butterscotch Sauce and my Spiced Banana Cake so it only made sense to take the best of both worlds and produce a sticky date and spiced banana biscuit. Why reinvent the wheel as they say…outcome, my new favorite biscuit.

Ingredients:

150g pitted dates

180g butter

150g brown sugar

1 tsn vanilla essence

1 egg

256g plain flour

1 tsn bi-carbonate of soda

2 tsn ground ginger

2 tsn mixed spice

½ tsn ground star anise

1 large banana

Method:

Pre-heat the oven to 180c degrees and line 2 large baking trays with baking paper.

Boil some water and place into a bowl. Add the dates and allow the dates to plumb up for 10 minutes in the water.

Drain the dates and place into a food processor and process until smooth.

Using electric beaters beat the butter and brown sugar until light and creamy.

So I have had these cookies on my radar from quite a while. I love chocolate and do like some chilli in my cooking and have notice how Lindt and Cadbury have come out with their chocolate chilli sku’s so I thought I must give these a go already.

I shouldn’t be surprised that the flavours did in fact work perfectly together and I think the touch of cinnamon is quite complementary to the flavour combo.

These cookies are crunchie and soft in the center with a chocolate taste and a burst of chilli that hits after.

Ingredients:

120g butter

120g dark chocolate

2 eggs

1 tsn vanilla essence

1 cup brown sugar

1 white white sugar

1 + ¾ cups of plain flour

½ cup cocoa powder

2 tsn cinnamon

1 tsn chilli powder

180g dark chocolate

Method:

Pre-heat oven to 180c and line a 2 baking trays with baking paper.

Melt the butter in the microwave for 45 seconds. Break up the dark chocolate and stir with a metal spoon through the butter until glossy and smooth.

In a separate bowl whisk with electric beaters eggs, vanilla and sugars until pale and thick.

Stir in the chocolate mix until combined.

Sift in the flour, cocoa, cinnamon and chilli powder, stir to combine.

Chop chocolate into small pieces and stir into cookie dough.

Roll the dough with hands into 25g balls and place onto the baking trays. Use fingertips to flatten slightly.

Bake for 10 mins or until set.

Place cookies onto a cooking rack, enjoy.

Notes:

I actually kneaded the cookie dough to quickly ensure the dough was well combined.

I used scales to weight the cookie dough balls to get them all the same size.

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

I am a big fan of spices and saw a recipe for Chai biscuits that sparked my interest. Following, a traditional German Spice biscuit recipe caught my eye and I noticed the ingredients were pretty much the same. The only difference was the German biscuits used eggs instead of butter and they had 1/2 tsn pepper and nutmeg which the chai biscuits didn’t have. Looking at these 2 recipes I was more drawn to the traditional and more spiced flavoured biscuit.

These biscuits are very very similar in flavour to gingerbread men, they even have the same icing but are easier to make and take much less time.

Ingredients:

2 + ¼ cups plain flour

¼ tsn baking powder

1 tsn ground ginger

½ tsn nutmeg

1 tsn ground cardamom

1 tsn cinnamon

¼ tsn finely ground black pepper

3 eggs

1 cup firmly packed brown sugar

1 + ¼ cups icing sugar

Method:

Preheat an oven to 180c and line a baking tray with baking paper.

Sift flour, baking powder, spices and pepper in a bowl.

Place the eggs (less 1 egg white) and sugar in a bowl and beat until thick and creamy.

Stir in the flour mix until a dough is formed.

Shape the dough into 1 tbsn sized balls (20g) and place on the baking tray. Flatten the top slightly with fingers.

Bake in the oven for 15 minutes of until just firm.

Transfer onto a cooling rack.

Lightly beat the egg white and add in enough of the icing sugar to form a smooth icing.

Using a pastry-brush brush the icing over the top and sides of the biscuit until they are thickly coated. Leave them to set.

Notes:

The traditional way of icing these biscuits is pouring the icing over them, however you will find this don’t work and you waste majority of the icing and only get some biscuits covered.

These biscuits are not very extremely sweet, but super tasty. They would not taste as good if they were a sweeter biscuit.

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.